World’s Best Meatloaf

I never liked meatloaf very much until I made this version. It definitely went on the menu rotation. Lovely with ‘mashed potatoes’ which I make with riced cauliflower. For the two of us, I actually make half the recipe and still we eat on it a few more nights after the first night.

Consider using a food processor for the veggies so no big chucks

Yield: Makes 6 servings with leftovers

Active Time: 30 min

Total Time: 1 1/2 hr

Ingredients

• 1 cup fine fresh bread crumbs (from 2 slices firm white sandwich bread)
• 1/3 cup whole milk
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 medium celery rib, finely chopped
• 1 medium carrot, finely chopped
• 2 tablespoons unsalted butter
• 2 tablespoons Worcestershire sauce
• 1 tablespoon cider vinegar
• 1/4 teaspoon ground allspice
• 1/4 pound BACON (about 4 slices), chopped
• 1/2 cup pitted PRUNES, chopped  (or try dates!!)
• 1 1/2 pounds GROUND BEEF CHUCK
• 1/2 pound GROUND PORK (not lean)
• 2 large eggs
• 1/3 cup finely chopped flat-leaf PARSLEY
• Garnish: cooked bacon

Preparation

1. Preheat oven to 350°F with rack in middle.

2. Meanwhile, cook onion, garlic, celery, and carrot in butter in a large heavy skillet over medium heat, stirring occasionally, 5 minutes. Cover skillet and reduce heat to low, then cook until carrot is tender, about 5 minutes. Remove from heat and stir in Worcestershire sauce, vinegar, allspice, 2 teaspoons salt, and 1 1/2 teaspoons pepper. 

3. Finely chop bacon and prunes in a food processor,

4. Soak bread crumbs in milk in a large bowl (do this at the end so there are no large clumps)

5. then add to onion mixture along with beef, pork, eggs, and parsley and mix together with your hands.

6. Pack mixture into a 9- by 5-inch oval loaf in a 13- by 9-inch shallow baking dish or pan.

6. Bake until an instant-read thermometer inserted into center of meatloaf registers 155°F, 1 to 1 1/4 hours. Let stand 10 minutes before serving.

Cooks' note:

Cooked meatloaf keeps, chilled, 3 days.

Other ideas:

· My husband also makes a glaze which I think he co-opted from another Epi recipe using roughly 3T ketchup, 2T dijon mustard, 2T honey, 2T raspberry jam (or whatever we have on hand) 1T hot mango chutney and 1T soy.

· try adding cinnamon

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